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U.  S.  DEPARTMENT  OF  AGRICULTURE, 

STATES  RELATIONS  SERVICE. 
A.  C.  TRUE,  Director. 


HOW  TEACHERS  IN  RURAL  ELEMENTARY  SCHOOLS  MAY 
USE  FARMERS'  BULLETIN  602,  CLEAN  MILK:  PRODUC- 
TION AND  HANDLING. 

Range  of  use. — All  rural  elementary  schools. 

Relation  to  the  course  of  study. — The  material  in  this  bulletin  can 
be  used  in  the  study  of  dairying  in  the  course  in  elementary  agricul- 
ture and  will  suggest  correlations  in  the  study  of  physiology  and 
home  economics. 

Illustrative  material. — Collect  as  many  photographs  as  possible 
showing  stables,  milking  places,  and  milk  houses  of  the  community. 
Mount  these  and  then  secure  pictures  of  model  dairy  barns  and  milk 
houses  and  mount  on  the  same  sheet  to  show  differences.  Secure  also 
photographs  and  pictures  of  sanitary  and  insanitary  conditions  of 
the  dairy  barn,  milk  houses,  cows  and  milkers.  Construct  from 
drawings  furnished  by  the  extension  service  of  the  State  college  of 
agriculture  plans  of  a  model  dairy  barn  and  milk  house.  Secure 
actual  specimens  of  clean  and  unclean  milk.  Obtain  milk  pails  used 
in  the  district,  and  from  dealers  sanitary  models  that  may  be  recom- 
mended for  use.  Carefully  mount  and  file  any  material  that  may  be 
made  a  part  of  the  permanent  equipment  of  the  school. 

Topics  for  study. — I.  General  importance  of  clean  milk.  What 
is  clean  milk  ? 

II.  Bacteria  in  milk — why  common,  rapidity  of  growth,  factors 
influencing,  effect  on  milk.  Number  of  bacteria  in  milk  depends  on 
what? 

III.  Sources  of  milk  contamination — the  udder,  dust  in  the  air, 
dust  from  the  cow,  from  the  milker  (how),  unclean  utensils,  diseased 
cows,  the  consumer  (how). 

IV.  Importance  of  clean  milk  to  the  consumer.  Why  should  the 
consumer  of  milk  need  to  be  advised  as  to  the  importance  of  clean 
milk  ?  Importance  to  the  producer.  What  commercial  advantage  to 
the  producer  in  handling  clean  milk?     What  sanitary  advantage? 

V.  Cost  and  cleanliness — relative  importance,  effect  of  general  de- 
mand for  clean  milk,  need  of  better  dairy  management  on  the  farm, 
importance  of  improving  the  herd  through  keeping  of  records,  breed- 
ing, and  selection. 

VI.  How  to  produce  clean  milk:  (a)  The  cow  and  her  care,  healthy 
cows,  test  for  tuberculosis,  condition  of  the  udder,  general  health  of 
the  cow,  external  condition  of  the  cow,  brushing  and  clipping,  clean 
bedding  and  of  sufficient  quantity,  time  for  feeding  and  bedding, 

108965°— 19 


flies  and  their  control,  feed  for  cows  which  should  be  nutritious  and 
palatable,  effects  of  spoiled  feed,  feed  having  a  strong  odor  and  its 
relation  to  milk  flavor,  feeding  of  silage.  Why  feed  after  milking? 
Importance  of  ample  water  supply. 

(b)  The  stable — location,  especially  in  relation  to  other  buildings; 
relation  of  silo  to  stable ;  ideal  site ;  chief  factors  in  construction,  the 
floor,  stalls,  mangers,  walls,  ceiling,  light  and  ventilation.  Compare 
stables  erected  many  years  ago  with  modern  dairy  barns. 

(c)  The  milk  house — location  in  relation  to  stable  and  other  build- 
ings ;  purpose  of  the  milk  house ;  factors  in  construction  tending  to 
cleanliness ;  water  supply,  both  hot  and  cold ;  necessary  equipment. 

(d)  Utensils — characteristics,  features  to  avoid,  cleaning,  steriliza- 
tion, care  after  washing  and  sterilization. 

(e)  Milking — the  milking  place,  preparing  the  cow  for  milking, 
preparation  of  the  milker,  the  milk  pail,  desirable  and  undesirable 
types.     Milk  the  cow  with  dry  hands.     Why  ? 

(/)  Handling  the  milk.  In  handling  milk  three  things  are  to  be 
done — weighing,  object;  straining,  object,  how  done;  cooling,  pur- 
pose; methods.  Other  things  that  may  be  done — testing  for  per- 
centage of  butter  fat;  pasteurizing  in  all  cases  of  doubtful  purity, 
how  clone,  effects. 

VII.  Summarize  the  essential  factors  in  producing  clean  safe  milk. 

Practical  exercises. — As  a  preliminary  to  these  lessons  make  a  dis- 
trict survey  of  dairy  conditions.  (Suggested  forms  are  given  on  p.  3.) 
Note  the  good  and  the  bad  conditions  found  in  the  handling  of  milk 
on  the  farm.  What  type  of  stable  is  most  common  in  the  district? 
What  use  is  made  of  the  milk  produced  in  the  district?  Where  are 
the  markets  for  the  milk  and  milk  products  ?  If  there  is  a  creamery 
convenient  visit  it  with  the  class,  noting  the  various  processes  in 
handling  of  the  milk  and  the  preparation  of  the  milk  and  its  prod- 
ucts for  the  market.  If  possible,  visit  a  good  dairy  farm  in  the 
district,  making  a  study  of  the  method  of  handling  the  milk.  Have 
samples  of  milk  brought  to  school  and  allow  them  to  stand  for  some 
time  and  examine  carefully  for  traces  of  dirt  settled  in  bottom  of 
container.  Filter  the  milk  through  several  layers  of  fine  cotton  and 
examine  for  deposits  of  dirt.  Use  tact  in  discussing  insanitary  con- 
ditions noted  on  farms  in  the  district.  The  aim  should  be  to  show 
clearly  the  right  methods  of  milk  production  and  handling  to  dis- 
courage any  improper  methods. 

Correlations. — Language:  A  written  report  on  the  district  survey 
and  a  summary  of  the  facts  discovered  will  make  a  good  lesson  in 
language.  Similar  reports  of  field  trips  and  other  observation  work 
will  give  additional  drill  in  language. 

Geography :  Trace  the  milk  market  routes  and  locate  the  chief  cen- 
ters to  which  the  market  milk  of  the  district  is  shipped.  Draw  a 
map  of  the  district,  locating  thereon  the  important  facts  brought  out 
in  the  district  survey. 

Arithmetic :  Problems  involving  cost  and  selling  price  of  milk,  dif- 
ference in  price  between  milk  of  varying  standards.  Milk  produc- 
tion of  single  cows  and  of  the  dairy  herd  and  value  of  milk  products 
both  sold  and  consumed  in  the  community  will  be  suggested  by  these 
lessons. 


SUGGESTED     FORMS     FOR     A     DISTRICT    DAIRY     SURVEY. 

1.  Daiey  Heeds  and  Housing. 


Num- 
ber of 
cows 
in  herd. 

Breed. 

Num- 
ber of 
pure- 
bred. 

No.  of 

grade. 

Dairy  buildings. 

Milk 
records 
kept. 

Owner  of 
farm. 

A  com- 
mon 
barn. 

Sepa- 
rate 
barn. 

Mod- 
ern 
barn. 

Mod- 
ern 

milk 
house. 

Com- 
mon 

type  of 
milk 

house. 

Milk 
tested. 



2.  Handling  and  Disposal  of  Milk. 


Kind  of 

milk 
bucket. 

How 
cooled. 

How 

sepa- 
rated. 

Milk  disposal. 

Home 
use. 

Milking  place 

Milk 

sold. 

Cream 
sold. 

Butter 
sold. 

Markets. 

; L. 



February  27,  1919. 


Alyin  Dille. 

Assistant  in  Agricultural  E  ducat  ion. 


o 


UNIVERSITY  OF  FLORIDA 


3  1262  08928  7717 


